A preparation of liquid pectolytic enzymes for the rapid depectinisation of white and rose juice.
•Adapt the dose according to the grape variety (ease of juice clarification), ripeness, state of health of the harvest and the possible contact time before flotation (specific to each cellar’s procedure). For rapid depectinisation before flotation:
• 1 to 2 mL/hL for free-run juice.
• 2 to 3 mL/hL for press juice.
• 3 to 4 mL/hL for difficult grape varieties and thermotreated red musts.
USA Regulation 27 CFR 24.246 No Specific TTB Limitation